Delicious and creamy ricotta stuffed bell peppers baked to perfection. This vegetarian dish is perfect for a wholesome lunch or dinner, combining tender bell peppers with a savory ricotta and herb filling.
4 large bell peppers (any color), tops cut off and seeds removed
1 cup ricotta cheese
1/2 cup cooked quinoa
1/2 cup grated Parmesan cheese
1/2 cup diced tomatoes, drained
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup shredded mozzarella cheese
Preheat the oven to 375°F (190°C).
Lightly grease a baking dish with 1 tablespoon of olive oil.
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
In a medium bowl, combine the ricotta cheese, cooked quinoa, grated Parmesan cheese, diced tomatoes, chopped basil, chopped parsley, minced garlic, salt, and black pepper. Mix well until fully combined.
Stuff each bell pepper with the ricotta mixture, pressing gently to fill completely.
Place the stuffed peppers upright in the prepared baking dish.
Sprinkle the shredded mozzarella cheese evenly on top of each stuffed pepper.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese on top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving.